Unbelievable u just saved my first wok, a wedding gift 40yrs ago, almost thru out, followed ur instructions, rust gone seasoned well, ready to cook, wish i cld send a pic. Thank You "Wok w Yan" 😋
Even though this is an older video. Thankyou for posting this. I restored mine years ago and it’s back to that state again now. I realised watching this that I wasn’t seasoning it correctly. For others watching, the oven cleaner is more effective if wok is sealed in a garbage bag after spraying. And I used a product called gumption with a metal scourer, it completely cleaned it all off. Glad I watched so I can now season mine correctly after all the cleaning efforts.
Super helpful video with some tips I had no idea about. I was very blessed to develop a friendship with a gentleman from Hong Kong who was spending time with his attending college in my area. His hobby was cooking. I am proud to say that my skills with the Wok are better than the average American, thanks to my good friend. The man was so dedicated to his hobby, that he attended an advanced restaurant cooking school. I learned a lot as a benefit of that friendship. My friend enjoyed fresh produce from my hobby farm. One time we went foraging for mushrooms at the farm and he found some rare ones I did not know about. Sadly he returned to Hong Kong and I have not heard from him in a very long time. Watching you from my "secret" retirement location in Bulacan province on Luzon island, Philippines.
Thanks to you and one other guide my wok is rescued and beautiful!!! It had sat in a storage unit for a year or so. The whole thing had rusted, I was so mad at myself! But thanks to your help it is seasoned to perfection and so perfect!! Thank you so much!!!
Years ago I was moving cross country, and had packed all my stuff up and shipped it, including all my cookware. But I kept my wok. I was able t cook everything during that week before I left in my wok. Soup, eggs, grilled cheese (although it was a little “curved,” vegetables etc. Then I packed up my car, put the wok in the backseat, and left. That week showed me how versatile the wok is!
Your seasoning the wok is in correct. after cleaning the wok heat the wok till it turns bluish black metallic color. When carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4 called magnetite. This black surface gives the steel a beautiful black-blue to aqua-blue patina. After this step season with oil.
Glad you found it helpful! The woks themselves are resilient, even after years of neglect, they can be restored as long as the rust hasn't eaten away at the steel.
Use that oven spray outdoors. You can hit it more than once. I used a 3M plastic abrasive wheel on a drill to knock all the rust, crud and carbon off an old wok.
Thanks for makig this video. I have a wok that I bought at a 2nd had store that looks a little bit worst then the woks you showed but Im SURE I can restore it. I bought it for $2 it was sold in a trash bag cause it was rusty and VERY sticky. I figured it was worth trying to restore it! I will do what you recommend. Thank you! 😊
Enjoyed nice clear and pleasant presentation. Will now soon tackle my 20 year old wok that hasn't seen the light of day in a decade. Was certainly wondering how to deal with the wooden handles - nice tip
Hat off for hard work n sure it will work, but may I know metal of wok ? Well for copper I know they used to coat with mixture of aluminium coated , n will not stick it any, for mud wok I still remember my grandma used to season it on its own way, any way thank u brother, do appreciate
Hey Great video, thank you! I purchased a new carbon steel wok and pretty much ruined it trying to follow the manufacturers instructions on removing the coating and then trying to season it on my electric stove. So today I’ve followed your instructions and have now just taken it out of the oven. I’m waiting for my wok to cool down before sauteeing the veg. I notice that the wok feels sticky from the oil. Any suggestions about that? Thanks again 🙏🏻
after you use it to cook, obviously you'll need to wash it. and then are you supposed to do all that stir frying ginger/green onions again after you wash it?
Nice job with the seasoning ! One caveat, though....I would stay away from using the Kosher salt as a cleaner. I have a dedicated nylon brush with short, stiff bristles that only gets used on my woks. Hot water, a quick brushing, dry with paper towels, that`s all it needs.
yeah i found that out fast, when i was an apprentice one of my colleagues borrowed mine, i was in a hurry so i ran to the sink grabbed a wire scourer and proceeded to scrub the wok, not only did i get abused from the chef but the wire caught the rivet wrapped my index finger and sliced it. such is life in the kitchen
THANK YOU!! i've 2 woks that were given to me and they are pretty ugly. but now i am going to restore them and USE them!! 1 going in my camper van the other my kitchen!! this is AWESOME!! can we use coconut oil to season the woks?
Theirs no need for gloves when using bar keepers friend! The abrasive that’s in it is super fine and actually doesn’t do much of the cleaning it’s the oxalic acid in the product that breaks down the grime. Unless you have super sensitive skin it will not harm your skin. Your in more danger using the easy off oven cleaner which uses lye to break down the grease. Lye is very toxic and whenever possible if it must be used spray it outside. Placing the item to be cleaned in a plastic bag and sealing it in will make the product work a bit better as it prevents it from drying out.
Hi Jayknee, I updated my video description about using Easy-Off based on similar comments. I do have to wear gloves when using bar keeper's friend. My skin gets a bit chaffed after use. Thanks for the comment!
Use the yellow capped easy off, it will literally take everything off so you don’t have to use anything else, like the bar keepers friend or any elbow grease. The yellow can would have left that wok looking exactly like it did in the first day it was sold.
So I had seasoned my wok - and my dad unfortunately found it and misused the wok- he boiled and used a metal spatula - it ended up messing up the Bottom of the patina - do I have to clean it completely the same way you did i this video? Or could I just season the bottom that got scraped a bit ?
try using SALT for heavy scrub...and a potato..the potato will grab the salt and for to the shape as you scrub...great for heavy rust...rinse very well after
My wok was dreadful too. Took all the hard work out by using alloy wheel cleaner for the car. Works better than oven cleaner and you can actually see it working.....try it!
Olive oil has a smoke point of 35 to 400 same as vegetable oil the difference in it is olive oil has fibers in it the best to use is refined like extra vergin it can be used though
This was the 1st of ur vids I watched... I'm watching it again... I like ur style, the sound cud be better, but the content is great! Keep it up... u'll get better and thx for sharing ur knowledge. Will u be doing any cooking vids?
If the handles that are wood can be removed, you can also just use your oven on self cleaning. Make sure there is a liner at the bottom of the oven, remove the wooden handles and let the oven clean the woks for 4 hours. All of that stickiness, grease, buildup will come off like an ash. Once its done, you can start seasoning the woks as you would like.
Yes, in fact, in a Chinese restaurant, right after cooking a dish, the cooks rinse it off with water and brush off debris with a bamboo brush, and dry it with the heat before starting the next dish.
Is there a posibility to restore a badly seasoned wok this way? I own my first wok and I messed up badly!!! (I didn't know it should be seasoned first). Everything sticks to it like crazy :(
Yes, if it's carbon steel. If your wok has a non-stick coating you don't have to. However, non-stick coating is prone to chipping, so make sure to not use anything abrasive or stainless steel tools on it.
You may have overcooked the oil, causing it to become sticky. Canola is fine, 15 minutes at 400F is what I recommend. Are you able to remove the stickiness with soap and warm water?
Oh yes, If you watch my newer videos, you'll start to notice a difference. Normalization, noise reduction, peak decibels...i'm all over it. It's been a learning experience.
Hood thputsnd action. Some very good pointers, excellent video. With all due respect Oven Cleaner, EzOff etc are highly toxic . Such a strong chemical should be used away from food items. You had Spices in small bottles right next to the area when you sprayed the Woks. No doubt that it's Highly Likely that some of that spray residue got on to the spice containers . That's not a good thing. Those spice bottles should be cleaned off before use. Nothing; Foods,Spices,Towles,Utensils etc should be in the visible area where Oven Cleaner is used.
Kaido Ojamaa After using Easy Off for many years, and ruining more pans than I ever cleaned, Easy Off dripped out of my brand new oven as I was cleaning it, and ruined the finish of the oven door. I had finally had it with Easy Off problems...and after trying multiple home made combinations of vinegar, baking soda, and Cascade packets, I found something much less caustic and more effective than anything I’d ever tried before. GooGone makes a product called BBQ Grill Cleaner that works like a charm- no fumes, no corrosion of finished surfaces, no overkill. I have sensitive skin, and many allergic reactions to cleaning products, so I still use rubber gloves...but I have gotten it on my skin a few times, and it is completely non irritating. If you’re sick of EasyOff issues, but haven’t found anything else that works like it...try GooGone Grill Cleaner. You’ll be surprised how a non-aerosol product that smells so innocent can remove the worst baked on, burnt on buildup- plus, you won’t have to worry about a product ruining pans, hands, cooking surfaces and everything else it touches, with a harsh chemical. I stumbled upon the product at Walmart last July, and have used it on the oven, the grill, pots and pans, etc. with excellent results. 👌🏼
I think oven cleaner is a terrible idea for your cooking pans. As you may have noticed, oven cleaner is for ovens, not cooking utinsels. I don't know exactly what is in it, but a skull and crossbones will describe it nicely. And what is the point? It is brown when seasoned, anyway. If you want to clean out some old questionable crap, you might try cooking something acidic, like tomatoes or rhubarb, but throw it out when you are done. You only want to use edible material in your cooking stuff. What are you thinking of?
bomaite1 but after you use it on the oven, don’t you reuse the oven you just cleaned with easy off!!?? And how much water-rinsing can you rinse your oven !!?? He washed it with soap & plenty of water...
This is an educational video sponsored by...…. A lot can be done without these chemicals and just some steel wool and elbow grease. But if you ignore the promos it helped me a bit in the care of my wok as well.
KNOW that all have sinned and fall short of the glory of God. Romans 3:23 UNDERSTAND the wages of sin is death. Romans 6:23 CONFESS that Jesus Christ is Lord, and believe in your heart that God raised Him from the dead. Romans 10:9 REPENT of your sins Luke 13:3 READ and STUDY God's Word to show yourself approved. 2 Timothy 2:15 PUT ON the whole armor of God. Ephesians 6:11 BEWARE of the son of perdition who is coming first disguised as Jesus to oppose and exalt himself above all that is called God, or worshipped. 2 Thessalonians 2:3,4 WATCH and PRAY until the true Christ returns. Luke 12:37 Remain as a chaste virgin waiting for her true husband. (Christ)2 Corinthians 11:2 Shepherds chapel on TH-cam explains the whole Bible God bless.
I used to have two non-stick woks, the issue I had was the non-stick coating would eventually wear out or chip. Also, I heard that non-stick pans are not supposed to be subjected to ultra-high temperatures. I need my wok to be super hot for some types of cooking.
The non stick woks I used are not terribly expensive so when the surface wears thin, I just replace them. I seriously doubt I'm as accomplished a cook as you are, when I use high temps, things go wrong very quickly.
I suspect his were "carbon steel". That's a bit different than cast iron. I have both. His was a "pow" wok meant for brisk handling. They are lighter weight and less fragile than cast iron. Cast iron woks are larger and more often used on wok stoves with BTU outputs of over 15,000 into 30,000.
You used oven cleaner on it and mentioned chemicals while you were spraying it but you’re questioning what vinegar will do to it?? Boiling vinegar removes burnt on food oil ect. Then soaking in citric acid will remove the rust. All natural can’t hurt you no need for stupid gloves.
I asked a sincere question and you sound offended. Why so sensitive? I wasn't aware of the vinegar technique, but I do now since you're not the first one to mention it. If I need to restore my own wok, I'll give vinegar a try as long as it doesn't stink up my house.
Unbelievable u just saved my first wok, a wedding gift 40yrs ago, almost thru out, followed ur instructions, rust gone seasoned well, ready to cook, wish i cld send a pic. Thank You "Wok w Yan" 😋
Even though this is an older video. Thankyou for posting this. I restored mine years ago and it’s back to that state again now. I realised watching this that I wasn’t seasoning it correctly. For others watching, the oven cleaner is more effective if wok is sealed in a garbage bag after spraying. And I used a product called gumption with a metal scourer, it completely cleaned it all off. Glad I watched so I can now season mine correctly after all the cleaning efforts.
Super helpful video with some tips I had no idea about. I was very blessed to develop a friendship with a gentleman from Hong Kong who was spending time with his attending college in my area. His hobby was cooking. I am proud to say that my skills with the Wok are better than the average American, thanks to my good friend. The man was so dedicated to his hobby, that he attended an advanced restaurant cooking school. I learned a lot as a benefit of that friendship. My friend enjoyed fresh produce from my hobby farm. One time we went foraging for mushrooms at the farm and he found some rare ones I did not know about. Sadly he returned to Hong Kong and I have not heard from him in a very long time. Watching you from my "secret" retirement location in Bulacan province on Luzon island, Philippines.
Thanks to you and one other guide my wok is rescued and beautiful!!! It had sat in a storage unit for a year or so. The whole thing had rusted, I was so mad at myself! But thanks to your help it is seasoned to perfection and so perfect!! Thank you so much!!!
Years ago I was moving cross country, and had packed all my stuff up and shipped it, including all my cookware. But I kept my wok. I was able t cook everything during that week before I left in my wok. Soup, eggs, grilled cheese (although it was a little “curved,” vegetables etc. Then I packed up my car, put the wok in the backseat, and left. That week showed me how versatile the wok is!
This is a solid video with professional methodology. Well DONE.
Love the knowledge of green onion and ginger. Excellent. Thanks.
Thanks. You can also use Chinese chives as well. It's a bit more difficult to get, but green onion and ginger can be purchased easier.
You've mentioned several things many others dont. Much appreciated
I was about to trash my Wok. Now I believe that I can save it. Thank you.
Great video! I had a lot of doubts and thanks to you none of my questions went unanswered.Keep up the good job!
Thank you for the video. One of the reasons I haven’t bought a wok was because I didn’t know how to keep it clean and seasoned.
Skip to 1:40. That's where it starts.
And thanks for this video!
Pantastic! You are so young and so wise, grasshopper! Thankz
Thank you
Thank you
I was so ready to throw my walk out. Amazing walkthrough video love the way way you explained everything
Anyone remember “Wok with Yan”? It was a great cooking show back in the day! 😃
Your seasoning the wok is in correct. after cleaning the wok heat the wok till it turns bluish black metallic color. When carbon steel is heated to above 550 degrees F. it reacts with the oxygen in the air, and the surface steel will oxidize to black iron oxide, Fe3O4 called magnetite. This black surface gives the steel a beautiful black-blue to aqua-blue patina. After this step season with oil.
What a lovely friendship. Well done to you both. :)
you can sand it with wet sand paper 800 - 1200 grit will make it super smooth.
vinegar also removes rust
Thank you for this video. I have an old hand hammered wok that needed reworking, and video was a great help.
Glad you found it helpful! The woks themselves are resilient, even after years of neglect, they can be restored as long as the rust hasn't eaten away at the steel.
Use that oven spray outdoors. You can hit it more than once. I used a 3M plastic abrasive wheel on a drill to knock all the rust, crud and carbon off an old wok.
Brilliant video, very well explained. Best wok clean & season video out there.
Thanks for makig this video. I have a wok that I bought at a 2nd had store that looks a little bit worst then the woks you showed but Im SURE I can restore it. I bought it for $2 it was sold in a trash bag cause it was rusty and VERY sticky. I figured it was worth trying to restore it! I will do what you recommend. Thank you! 😊
Glad you found it helpful! These woks can take a beating and are quite resilient. Hopefully the rust hasn't eaten too much of the material away.
Excellent video, thanks so much!
The audio is a little bit too low but the info is priceless!
Thanks, I've been trying to figure out audio editing process. This editing stuff is still relatively new to me, but am working on it!
xz8 xz8 - turn up your volume:)
If you lay plastic wrap over the easy off while you wait it works even better. For rust try soaking in white vinegar overnight
Very nice wok through video!
I don't have a oven. Can I move on with the process without the 15 minutes in the oven? Thank you.
Enjoyed nice clear and pleasant presentation. Will now soon tackle my 20 year old wok that hasn't seen the light of day in a decade. Was certainly wondering how to deal with the wooden handles - nice tip
Thanks! The woks are resilient, you should have no trouble restoring it as long there's no major rusting.
Great video... thank you so much for all the info...I wish I knew this before I threw out my wok... oh well... time to buy a new one.
Check out the Wok Shop in San Fransisco!
Great wok thru, thank you.
Hat off for hard work n sure it will work, but may I know metal of wok ? Well for copper I know they used to coat with mixture of aluminium coated , n will not stick it any, for mud wok I still remember my grandma used to season it on its own way, any way thank u brother, do appreciate
Hey Great video, thank you! I purchased a new carbon steel wok and pretty much ruined it trying to follow the manufacturers instructions on removing the coating and then trying to season it on my electric stove. So today I’ve followed your instructions and have now just taken it out of the oven. I’m waiting for my wok to cool down before sauteeing the veg. I notice that the wok feels sticky from the oil. Any suggestions about that? Thanks again 🙏🏻
amazing! Thank you man! I'm going to be saving a lot of wok lives ;)
after you use it to cook, obviously you'll need to wash it. and then are you supposed to do all that stir frying ginger/green onions again after you wash it?
"and I'm going to wok you through" hehe
sprflyenya "..
The sudden silence after he said that--
Thank you for your work with this video. I enjoyed it and, actually, it applies to my carbon steel skillets. Take care.
Glad you found this video helpful.
Looks like a rocket-piece that has made a re-entry in earth atmosphere :-)
Thank you very much. This video was great.
Nice job with the seasoning ! One caveat, though....I would stay away from using the Kosher salt as a cleaner. I have a dedicated nylon brush with short, stiff bristles that only gets used on my woks. Hot water, a quick brushing, dry with paper towels, that`s all it needs.
Thanks, good to know!
yeah i found that out fast, when i was an apprentice one of my colleagues borrowed mine, i was in a hurry so i ran to the sink grabbed a wire scourer and proceeded to scrub the wok, not only did i get abused from the chef but the wire caught the rivet wrapped my index finger and sliced it.
such is life in the kitchen
Can you tell me what is the difference between Kosher salt and ordinary salt?
What would happen if the outside of the wok was in perfect condition and just the inside needs to be re seasoned? Is it ok to just do one side?
Will the handle wraps for the oven protect if the handle is plastic?
How come my seasoning coating are coming off now.. what should I do?
THANK YOU!! i've 2 woks that were given to me and they are pretty ugly. but now i am going to restore them and USE them!! 1 going in my camper van the other my kitchen!! this is AWESOME!!
can we use coconut oil to season the woks?
Theirs no need for gloves when using bar keepers friend! The abrasive that’s in it is super fine and actually doesn’t do much of the cleaning it’s the oxalic acid in the product that breaks down the grime. Unless you have super sensitive skin it will not harm your skin.
Your in more danger using the easy off oven cleaner which uses lye to break down the grease. Lye is very toxic and whenever possible if it must be used spray it outside.
Placing the item to be cleaned in a plastic bag and sealing it in will make the product work a bit better as it prevents it from drying out.
Hi Jayknee, I updated my video description about using Easy-Off based on similar comments. I do have to wear gloves when using bar keeper's friend. My skin gets a bit chaffed after use. Thanks for the comment!
Would it be accurate to call this a... WOK in progress?
I have to admit...I did not anticipate the wok puns.
Kinsiderations Coming up with these puns is not a wok in the park!
Do not use a paper towel to season pans. Use a lint free rag. That should keep little hairs off your pans.
Use the yellow capped easy off, it will literally take everything off so you don’t have to use anything else, like the bar keepers friend or any elbow grease. The yellow can would have left that wok looking exactly like it did in the first day it was sold.
awesome video and great advice! Thank you!!!
So I had seasoned my wok - and my dad unfortunately found it and misused the wok- he boiled and used a metal spatula - it ended up messing up the Bottom of the patina - do I have to clean it completely the same way you did i this video? Or could I just season the bottom that got scraped a bit ?
If you want to use a metal spatula on it, you need to use a different method for seasoning.
try using SALT for heavy scrub...and a potato..the potato will grab the salt and for to the shape as you scrub...great for heavy rust...rinse very well after
My wok was dreadful too. Took all the hard work out by using alloy wheel cleaner for the car. Works better than oven cleaner and you can actually see it working.....try it!
Is that a Carbon Steel Wok?
Olive oil has a smoke point of 35 to 400 same as vegetable oil the difference in it is olive oil has fibers in it the best to use is refined like extra vergin it can be used though
is this the vid with bad audio? if it is, what the eff is the problem? seems perfectly fine to me. Nice job!
Thank you....Subscribed
This was the 1st of ur vids I watched... I'm watching it again... I like ur style, the sound cud be better, but the content is great! Keep it up... u'll get better and thx for sharing ur knowledge.
Will u be doing any cooking vids?
By the way... I sub'd!
Very thorough, thanks!!
If the handles that are wood can be removed, you can also just use your oven on self cleaning. Make sure there is a liner at the bottom of the oven, remove the wooden handles and let the oven clean the woks for 4 hours. All of that stickiness, grease, buildup will come off like an ash. Once its done, you can start seasoning the woks as you would like.
Only one of the handles can be removed. The other ones are riveted and don't come off.
We only use our wok about 5/6 times a year is there a way of storing it so it doesn't go rusty.
Lightly coat it with vegetable oil after use and store it in a dry environment.
Is there a difference between the spray and powdered Bar keepers friend? Or a reason why you use one or the other?
How did you clean off the Easy Off & the Bar powder did you just used water and scrubbing the residue off or with soap as well !!??
Yes, I used dish detergent with a diff sponge for final cleaning.
Kinsiderations ok thankyou!!
Kinsiderations is it ok to rinse your wok with just water and then oil them again after your cooking !!??
Kinsiderations or just wipe your food off with paper napkin and protect them from getting rusty by oiling them again !!??
Yes, in fact, in a Chinese restaurant, right after cooking a dish, the cooks rinse it off with water and brush off debris with a bamboo brush, and dry it with the heat before starting the next dish.
Is there a posibility to restore a badly seasoned wok this way? I own my first wok and I messed up badly!!! (I didn't know it should be seasoned first). Everything sticks to it like crazy :(
It should work, the cleaning would remove the stickiness from your wok, then you're pretty much at a clean slate assuming there's no additional rust.
Great in restoring your woks...
i bought one just like the long handled one at the goodwill for $5
That's a great find. Hopefully it won't take much effort to restore.
I wonder if attacking it with a medium wire brush wheel would wok more efficiently
Thanks I didn't know l had to season my wok !
Yes, if it's carbon steel. If your wok has a non-stick coating you don't have to. However, non-stick coating is prone to chipping, so make sure to not use anything abrasive or stainless steel tools on it.
So after the oven, my wok surface is so sticky. What do I do now?
What kind of oil did you use and how long did you bake the wok for?
I used Canola oil and I baked for 25 minutes under 425F
You may have overcooked the oil, causing it to become sticky. Canola is fine, 15 minutes at 400F is what I recommend. Are you able to remove the stickiness with soap and warm water?
Great vide
Funny, I have both of this style of woks and they are this same age😎
just season a wok for delicious cooking
Or you can sandpaper through it and be done in 5 minutes. Then blue it with oil and never worry about rust ever again.
you have to respect the wok
Dylan Smith I
Those pair of woks first have to be seasoned correctly.
Please check your audio level for the next video
Oh yes, If you watch my newer videos, you'll start to notice a difference. Normalization, noise reduction, peak decibels...i'm all over it. It's been a learning experience.
Hood thputsnd action.
Some very good pointers, excellent video.
With all due respect Oven Cleaner, EzOff etc are highly toxic . Such a strong chemical should be used away from food items.
You had Spices in small bottles right next to the area when you sprayed the Woks.
No doubt that it's Highly Likely that some of that spray residue got on to the spice containers . That's not a good thing.
Those spice bottles should be cleaned off before use.
Nothing; Foods,Spices,Towles,Utensils etc should be in the visible area where Oven Cleaner is used.
Kaido Ojamaa After using Easy Off for many years, and ruining more pans than I ever cleaned, Easy Off dripped out of my brand new oven as I was cleaning it, and ruined the finish of the oven door. I had finally had it with Easy Off problems...and after trying multiple home made combinations of vinegar, baking soda, and Cascade packets, I found something much less caustic and more effective than anything I’d ever tried before.
GooGone makes a product called BBQ Grill Cleaner that works like a charm- no fumes, no corrosion of finished surfaces, no overkill. I have sensitive skin, and many allergic reactions to cleaning products, so I still use rubber gloves...but I have gotten it on my skin a few times, and it is completely non irritating.
If you’re sick of EasyOff issues, but haven’t found anything else that works like it...try GooGone Grill Cleaner. You’ll be surprised how a non-aerosol product that smells so innocent can remove the worst baked on, burnt on buildup- plus, you won’t have to worry about a product ruining pans, hands, cooking surfaces and everything else it touches, with a harsh chemical.
I stumbled upon the product at Walmart last July, and have used it on the oven, the grill, pots and pans, etc. with excellent results. 👌🏼
use a pulse laser, is quicker, cleaner and easier, but it costs a house, lowl (check p-laser youtube video if you want to see)
Why not just spray them outside?
How dear you insult tasty caramel like that😂😂😂😂😂 great video
Very helpfull !
I think oven cleaner is a terrible idea for your cooking pans. As you may have noticed, oven cleaner is for ovens, not cooking utinsels. I don't know exactly what is in it, but a skull and crossbones will describe it nicely. And what is the point? It is brown when seasoned, anyway. If you want to clean out some old questionable crap, you might try cooking something acidic, like tomatoes or rhubarb, but throw it out when you are done. You only want to use edible material in your cooking stuff. What are you thinking of?
bomaite1 but after you use it on the oven, don’t you reuse the oven you just cleaned with easy off!!?? And how much water-rinsing can you rinse your oven !!?? He washed it with soap & plenty of water...
"I'm going to... WOK you through..."
I have work in 3 hours.
Why is this in my fucking suggested again. I don't even own a wok ffs
same man
This is an educational video sponsored by...…. A lot can be done without these chemicals and just some steel wool and elbow grease. But if you ignore the promos it helped me a bit in the care of my wok as well.
KNOW that all have sinned and fall short of the glory of God. Romans 3:23
UNDERSTAND the wages of sin is death. Romans 6:23
CONFESS that Jesus Christ is Lord, and believe in your heart that God raised Him from the dead. Romans 10:9
REPENT of your sins Luke 13:3
READ and STUDY God's Word to show yourself approved. 2 Timothy 2:15
PUT ON the whole armor of God. Ephesians 6:11
BEWARE of the son of perdition who is coming first disguised as Jesus to oppose and exalt himself above all that is called God, or worshipped. 2 Thessalonians 2:3,4
WATCH and PRAY until the true Christ returns. Luke 12:37 Remain as a chaste virgin waiting for her true husband. (Christ)2 Corinthians 11:2
Shepherds chapel on TH-cam explains the whole Bible God bless.
I use a non stick Wok, nothing sticks to it so I can use a minimum amount of oil in my food preparation.
I used to have two non-stick woks, the issue I had was the non-stick coating would eventually wear out or chip. Also, I heard that non-stick pans are not supposed to be subjected to ultra-high temperatures. I need my wok to be super hot for some types of cooking.
The non stick woks I used are not terribly expensive so when the surface wears thin, I just replace them. I seriously doubt I'm as accomplished a cook as you are, when I use high temps, things go wrong very quickly.
The non-stick layer is extremely unhealthy. Teflon is no good...
Great information subcribered
I prefer to use toilet paper instead of paper towel, thanks so much for the info.
400 hundred degrees of what?
So a wok is an Asian cast iron?
I suspect his were "carbon steel". That's a bit different than cast iron. I have both. His was a "pow" wok meant for brisk handling. They are lighter weight and less fragile than cast iron. Cast iron woks are larger and more often used on wok stoves with BTU outputs of over 15,000 into 30,000.
I dont think that wok is old, they just burn.... Look at the hundle its obviously new...
Yeah that aint seasoned, that's going to get sticky and chip off. A well seasoned wok should be a literal black mirror
Evaporust and then a 3 dollar wire wheel on a drill, save you a lot of time
For cleaning any iron cook ware silver shine clean try to boil the item in water and some clothing bleach for 1-2 hours in ventilated room magic
Fatimah dc4d#
am i the only one who feels old wok had been swithched to a newer one
Trust me, they are the same. I ain't buying new woks for my friend.
Chemia nie jest zdrowa, co z tego ze czyści ???
As you want burning of the oil to create carbon - why not use an oil that burns at a lower temperature? All you want is carbon.
Nice!
"A lot of chinese" no shit
you're supposed to let BKF sit for a few minutes to be more effective
50/50 water and vinegar bring to the boil
Have you tried this vinegar method on a carbon steel wok? Supposedly the vinegar causes an adverse reaction on the carbon steel.
You used oven cleaner on it and mentioned chemicals while you were spraying it but you’re questioning what vinegar will do to it?? Boiling vinegar removes burnt on food oil ect. Then soaking in citric acid will remove the rust. All natural can’t hurt you no need for stupid gloves.
I asked a sincere question and you sound offended. Why so sensitive? I wasn't aware of the vinegar technique, but I do now since you're not the first one to mention it. If I need to restore my own wok, I'll give vinegar a try as long as it doesn't stink up my house.
Offended? Yeah righto knobend obviously you don’t grasp the absurdity of your comment 😂😂
This did not work at all! I tried 3 separate times too